Any Home Bakers Here?

[Marie2020]

You’re no fun.

For people that get on and help each we don't half beat each other up

Stillconfusedhere

 

[BullChick]

For people that get on and help each we don't half beat each other up

Stillconfusedhere

He knows I luv him.

 

[cavemanrich]

BRAIDED EGG ROLLS (BUNS)

Did some baking. I have baked Challah before, but this is a different recipe, that am trying first time. I followed it exactly. EXCEPT,,,,, made only 6 mini rolls,, and one larger one in a bread pan.
Here it is from my saved files.
Professional Baker Teaches You How To Make EGG BUNS!

Oh Yum with Anna Olson Mar 16, 2016
Chef Anna Olson shows you all the steps to making her delicious
braided egg rolls recipe! Follow along at home you can enjoy
these amazing egg buns for yourself!

Ingredients

¾ cup (175 ml) 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ (50 g) cup sugar
2 large eggs at room temperature
1 large egg yolk
¼ cup (60 ml) vegetable oil
3 ¼ (485 g) cup all-purpose flour
½ (3 g) tsp salt
1 egg yolk whisked with 2 Tbsp (30 ml) milk, for brushing
sesame seeds and/or poppy seeds for sprinkling

Directions

1. Combine all of the ingredients in a large mixing bowl or
in a stand mixer fitted with the hook attachment.
Combine the dough until it comes together and then if
mixing by hand, turn the dough out onto a work surface and
knead until smooth, about 5 minutes – if using a mixer,
knead the dough for 3 minutes. Place the dough in an oiled bowl,
cover with plastic wrap and let rise until
doubled in size, about 90 minutes.

2. Turn the dough out onto a lightly floured work surface,
roll into a log and cut into 12 equal pieces.
To create the braided buns, cut each piece of dough in half
and roll out each half into a thin rope about 12-inches long.
Place one rope of dough over the second, creating a cross.
Bring the ends of the bottom (vertical) rope over the top rope,
crossing over completely. Repeat this with the horizontal
piece of dough and continue crossing the ropes over until you
reach then ends of the dough (the bun will be about 4-inches long).
Tuck in the end pieces and place the bun on a
parchment-lined baking tray. Repeat with the remaining buns,
spacing them at least 2-inches apart on the tray. Cover the tray
with plastic wrap and let the buns rise for about 45 minutes,
until almost doubled in size.

3. Preheat the oven to 350 F (175 C) and brush the buns
with the egg wash. Sprinkle the buns with sesame seeds and
/or poppy seeds and bake for 20 to 25 minutes,
until a rich golden brown.

4. The buns are best served warm, but can be re-heated
for 5 minutes in a 300 F (150 C) oven.

Here is my play by play.
½ of the dough, Rolled out into 2 logs, and created the bread pan large one.
The buns were done same method, but with smaller logs.

After second rise, I brushed tops with egg yolk wash, and dusted 3 of the small cuties with poppy seeds.

I took these small rolls out of the oven after 20 minutes. Did not want to risk overbaking, and drying them out.

The bread pan one I left in oven additional 10 minutes. Then checked with thermometer.

On cooling rack.

The egg yolk wash creates a nice Coppertone tan.

The egg wash held the poppy seeds on surface, after baking very well.

Notes;
These came out
How long does anyone suspect I waited to cut into first one???

 

[Perris]

BRAIDED EGG ROOLS (BUNS)

Did some baking. I have baked Challah before, but this is a different recipe, that am trying first time. I followed it exactly. EXCEPT,,,,, made only 6 mini rolls,, and one larger one in a bread pan.
Here it is from my saved files.
Professional Baker Teaches You How To Make EGG BUNS!

Oh Yum with Anna Olson Mar 16, 2016
Chef Anna Olson shows you all the steps to making her delicious
braided egg rolls recipe! Follow along at home you can enjoy
these amazing egg buns for yourself!

Ingredients

¾ cup (175 ml) 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ (50 g) cup sugar
2 large eggs at room temperature
1 large egg yolk
¼ cup (60 ml) vegetable oil
3 ¼ (485 g) cup all-purpose flour
½ (3 g) tsp salt
1 egg yolk whisked with 2 Tbsp (30 ml) milk, for brushing
sesame seeds and/or poppy seeds for sprinkling

Directions

1. Combine all of the ingredients in a large mixing bowl or
in a stand mixer fitted with the hook attachment.
Combine the dough until it comes together and then if
mixing by hand, turn the dough out onto a work surface and
knead until smooth, about 5 minutes – if using a mixer,
knead the dough for 3 minutes. Place the dough in an oiled bowl,
cover with plastic wrap and let rise until
doubled in size, about 90 minutes.

2. Turn the dough out onto a lightly floured work surface,
roll into a log and cut into 12 equal pieces.
To create the braided buns, cut each piece of dough in half
and roll out each half into a thin rope about 12-inches long.
Place one rope of dough over the second, creating a cross.
Bring the ends of the bottom (vertical) rope over the top rope,
crossing over completely. Repeat this with the horizontal
piece of dough and continue crossing the ropes over until you
reach then ends of the dough (the bun will be about 4-inches long).
Tuck in the end pieces and place the bun on a
parchment-lined baking tray. Repeat with the remaining buns,
spacing them at least 2-inches apart on the tray. Cover the tray
with plastic wrap and let the buns rise for about 45 minutes,
until almost doubled in size.

3. Preheat the oven to 350 F (175 C) and brush the buns
with the egg wash. Sprinkle the buns with sesame seeds and
/or poppy seeds and bake for 20 to 25 minutes,
until a rich golden brown.

4. The buns are best served warm, but can be re-heated
for 5 minutes in a 300 F (150 C) oven.

Here is my play by play.
½ of the dough, Rolled out into 2 logs, and created the bread pan large one.
The buns were done same method, but with smaller logs.
View attachment 3319202View attachment 3319203View attachment 3319204
After second rise, I brushed tops with egg yolk wash, and dusted 3 of the small cuties with poppy seeds.
View attachment 3319205
I took these small rolls out of the oven after 20 minutes. Did not want to risk overbaking, and drying them out.
View attachment 3319206
The bread pan one I left in oven additional 10 minutes. Then checked with thermometer.
View attachment 3319207
On cooling rack.
View attachment 3319208
The egg yolk wash creates a nice Coppertone tan.
View attachment 3319209
The egg wash held the poppy seeds on surface, after baking very well.
View attachment 3319210

Notes;
These came out
How long does anyone suspect I waited to cut into first one???

they look scrumptious note to self: I must try that recipe!

 

[Aria]

BRAIDED EGG ROOLS (BUNS)

Did some baking. I have baked Challah before, but this is a different recipe, that am trying first time. I followed it exactly. EXCEPT,,,,, made only 6 mini rolls,, and one larger one in a bread pan.
Here it is from my saved files.
Professional Baker Teaches You How To Make EGG BUNS!

Oh Yum with Anna Olson Mar 16, 2016
Chef Anna Olson shows you all the steps to making her delicious
braided egg rolls recipe! Follow along at home you can enjoy
these amazing egg buns for yourself!

Ingredients

¾ cup (175 ml) 2% milk, just above body temperature (105 F)
2 ¼ tsp (1 pkg or 8 g) instant dry yeast
¼ (50 g) cup sugar
2 large eggs at room temperature
1 large egg yolk
¼ cup (60 ml) vegetable oil
3 ¼ (485 g) cup all-purpose flour
½ (3 g) tsp salt
1 egg yolk whisked with 2 Tbsp (30 ml) milk, for brushing
sesame seeds and/or poppy seeds for sprinkling

Directions

1. Combine all of the ingredients in a large mixing bowl or
in a stand mixer fitted with the hook attachment.
Combine the dough until it comes together and then if
mixing by hand, turn the dough out onto a work surface and
knead until smooth, about 5 minutes – if using a mixer,
knead the dough for 3 minutes. Place the dough in an oiled bowl,
cover with plastic wrap and let rise until
doubled in size, about 90 minutes.

2. Turn the dough out onto a lightly floured work surface,
roll into a log and cut into 12 equal pieces.
To create the braided buns, cut each piece of dough in half
and roll out each half into a thin rope about 12-inches long.
Place one rope of dough over the second, creating a cross.
Bring the ends of the bottom (vertical) rope over the top rope,
crossing over completely. Repeat this with the horizontal
piece of dough and continue crossing the ropes over until you
reach then ends of the dough (the bun will be about 4-inches long).
Tuck in the end pieces and place the bun on a
parchment-lined baking tray. Repeat with the remaining buns,
spacing them at least 2-inches apart on the tray. Cover the tray
with plastic wrap and let the buns rise for about 45 minutes,
until almost doubled in size.

3. Preheat the oven to 350 F (175 C) and brush the buns
with the egg wash. Sprinkle the buns with sesame seeds and
/or poppy seeds and bake for 20 to 25 minutes,
until a rich golden brown.

4. The buns are best served warm, but can be re-heated
for 5 minutes in a 300 F (150 C) oven.

Here is my play by play.
½ of the dough, Rolled out into 2 logs, and created the bread pan large one.
The buns were done same method, but with smaller logs.
View attachment 3319202View attachment 3319203View attachment 3319204
After second rise, I brushed tops with egg yolk wash, and dusted 3 of the small cuties with poppy seeds.
View attachment 3319205
I took these small rolls out of the oven after 20 minutes. Did not want to risk overbaking, and drying them out.
View attachment 3319206
The bread pan one I left in oven additional 10 minutes. Then checked with thermometer.
View attachment 3319207
On cooling rack.
View attachment 3319208
The egg yolk wash creates a nice Coppertone tan.
View attachment 3319209
The egg wash held the poppy seeds on surface, after baking very well.
View attachment 3319210

Notes;
These came out
How long does anyone suspect I waited to cut into first one???

FANTASTIC. BEAUTIFUL....a work of ART.

 

[R2elk]

BRAIDED EGG ROOLS (BUNS)

I assume that is supposed to be ROLLS.

 

[Ladies-Eight]

Bakers good morning one and all!

75 mostly cloudy 87% humidity feels like 76 rain showers 39%.

I hope everyone faired well from the path of NICOLE.

We had some strong winds with no damage.

Have a great day!

 

[jnicholes]

Morning everyone!

I ordered some cheese making supplies, so I’m gonna start making cheese again soon. I actually figured out what I was doing wrong last time, why the mold was forming underneath the wax, and why there were so many holes in the cheese.

First, I used to much rennet, and the cheese did not pack together properly during pressing.

Second, I have to heat the wax hotter, to kill the mold spores. I also need to wash the cheese with a brine solution before waxing.

I’ll keep you updated on my cheese making progress from now on.

Anyone else interested in making cheese? I got some simple recipes that could be tried.

 

[pennyJo1960]

Good morning Home Bakers. Like the braid buns.

 

[Marie2020]

I assume that is supposed to be ROLLS.

Now now, jealousy gets you know where